Prep Time : 15 minutes
Baking time: 1 hour
Cooling time: 10 minutes
Equipment: Baking sheet, aluminum foil, large mixing bowl, spoon, measuring cups and spoons, cooling rack, cutter ( I used a pizza cutter)
Ingredients:
- 7 cups old fashioned rolled oats
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1 1/2 cup whole or sliced almonds ( or any type nut you like)
- 1 1/2 cup craisins ( raisins or any type of dried fruit- my household doesn’t like raisins )
- 1 1/2 cup pure Vermont maple syrup
- 1 Tablespoon vanilla extract
- 2 teaspoons ground cinnamon ( I used ground nutmeg since my daughter doesn’t like cinnamon!)
- non-stick spray
Directions:
Preheat oven to 375*. Adjust rack to middle section. Line an 18×13 inch rimmed baking sheet with aluminum foil.
In a large bowl combine oats, oil and salt until evenly coated. Spread the mixture evenly on the lined pan. Bake 20-25 minutes, stirring about every 10 minutes.
Roasting oats
Use the same mixing bowl to combine the maple syrup, nuts, fruit, vanilla and spice.
Reduce the oven temperature to 300*. Remove the oats and add them to the maple syrup mixture. Stir until evenly coated and mixed.
mixing roasted oats, almonds, craisins and maple syrup
Use non-stick spray to coat the aluminum foil. Evenly and firmly spread the granola mixture on the baking sheet. Bake until golden about 35-40 minutes.
Remove from oven and allow to cool about 10 minutes on a cooling rack. Cut the granola into bars but leave in the pan to finish cooling. Don’t wait too long to cut as they harden as they cool. My bars were more square pieces then the typical store bought bars and I did end up with small chunks left over. I bagged the bars in separate bags then put the pieces in one bag to be used to make yogurt parfaits. Shelf life is about 2 weeks – my family has yet to test that theory – lucky if it lasts for days around here!
Finished granola
